Recipe Background
Wild West Bake combines tender chicken, wild rice, and mushrooms in a rich sauce.
The Wild West Bake is a dance of textures and flavors that feels like a warm embrace. As you sauté the onion in butter, a delightful aroma fills the kitchen—a promise of what’s to come. Once the flour is stirred in, it’s important to let it bubble just enough to get rid of any raw taste. This simple technique ensures a velvety sauce, perfectly complementing the hearty ingredients.
When the dish finally emerges from the oven, the wild rice and chicken have come together in creamy harmony, punctuated by pops of color from pimientos and the earthy notes of mushrooms. The slivered almonds on top offer a satisfying crunch, contrasting with the tender rice and chicken beneath. With each bite, there’s a savory depth from the broth and a mild heat from the pepper.
Sharing this dish is like sharing a piece of home. It's cozy, comforting, and surprisingly straightforward. Whether it’s a casual weeknight dinner or a friendly gathering, its simplicity is as enjoyable to prepare as it is to eat. Time spent waiting for it to bake is rewarded by a comforting meal meant to be shared.
Ingredients
- 1 small onion chopped
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1 (14.5-ounce) can chicken broth
- 1 cup half-and-half
- 4 cups chicken cooked and cubed
- 4 cups wild rice cooked
- 2 (4.5-ounce) jars sliced mushrooms drained
- 1 (4-ounce) jar diced pimientos drained
- 1 tablespoon fresh parsley minced
- 1/3 cup slivered almonds for garnish
Directions
- Preheat the oven to 350 degrees F.
- Grease a 2 1/2-quart baking dish.
- In a large saucepan over medium heat, add the onion and the butter and sauté until tender.
- Stir the flour, the salt, and the pepper into the onion until blended.
- Gradually stir the chicken broth into the onion mixture.
- Bring the broth mixture to a boil and cook, while stirring, until it thickens and is bubbly, about 2 minutes.
- Stir the half-and-half, the cubed chicken, the cooked rice, the mushrooms, the pimientos, and the parsley into the broth mixture and cook until heated through.
- Pour the chicken mixture into the prepared baking dish and sprinkle with the almonds.
- Bake the casserole until bubbly, about 30-35 minutes.
- Serve.
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